© 2014 Dover Vineyards

Roasted Fennel and Carrot Soup

 

2 cups carrots, cut into chunks

2 cups fennel, cut into chunks

1 medium onion, cut into chunks

2 cloves garlic

2 T veggie oil

3 cups Veggie Broth (or rehydrated bullion)

salt and pepper to taste

Sour Cream

 

 

Toss carrots, fennel, onion, and garlic in oil and roast at 350 until tender. Place half in blender and top with enough veggie broth to blend. Puree all the veggies in the veggie broth and return to stove top to let simmer for 5 min. Add salt and pepper to taste. Take off heat and stir in some sour cream if desired.